Description
Delicious and hearty stuffed poblano peppers filled with a flavorful mixture of ground turkey, corn, beans, rice, and cheese, baked to perfection for a comforting main course.
Ingredients
Scale
Peppers
- 6 large (about 1 3/4 lbs) poblano peppers, halved lengthwise, seeds and ribs removed
Filling
- 1 Tbsp olive oil
- 1 cup chopped yellow onion (1 small)
- 1 Tbsp minced garlic (3 cloves)
- 1 lb lean ground turkey
- 1 cup corn, fresh or frozen
- 1 (10 oz) can diced tomatoes with mild green chilies, well drained in a sieve
- 1/2 cup tomato sauce
- 1 cup (slightly packed) cooked white rice
- 1 (15 oz) can black beans, rinsed and drained
- 1 Tbsp chili powder
- 1 tsp ground cumin
- 1 1/2 cups shredded Mexican cheese blend, divided
- 1/4 cup chopped cilantro
- Salt and black pepper to taste
Instructions
- Preheat and prepare peppers. Preheat your oven to 350 degrees Fahrenheit. Arrange the poblano pepper halves cut side up on a 13 by 9-inch baking sheet in a single layer. Bake the peppers for 15 minutes until they are tender crisp.
- Cook the aromatics. While the peppers bake, heat 1 tablespoon of olive oil in a 12-inch non-stick skillet over medium-high heat. Add the chopped yellow onion and sauté for 3 minutes until soft. Add the minced garlic and sauté for 30 seconds until fragrant.
- Cook the ground turkey and corn. Push the onion and garlic mixture to one side of the skillet. Add the ground turkey, season with salt and black pepper, and cook while tossing and crumbling until nearly cooked through. Add the corn and continue cooking until the turkey is fully cooked.
- Prepare the filling. Remove the skillet from heat. Stir in the drained diced tomatoes, tomato sauce, cooked white rice, black beans, chili powder, ground cumin, and additional salt and pepper to taste. Mix well. Then stir in 1/2 cup of the shredded Mexican cheese blend and the chopped cilantro.
- Stuff the peppers. Spoon the filling into each poblano pepper half, packing them heaping full. You can press down slightly to fit more filling if needed. Sprinkle the remaining 1 cup of Mexican cheese blend evenly over the tops of the stuffed peppers.
- Bake to finish. Return the stuffed peppers to the oven and bake for another 10 minutes until the cheese is nicely melted and the peppers are softened to your liking.
Notes
- Use fresh or frozen corn according to availability; fresh adds sweetness while frozen is convenient.
- If you want a vegetarian version, substitute the ground turkey with extra beans or plant-based crumbles.
- For extra heat, add chopped jalapeños or use spicy diced tomatoes instead of mild.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven.
- Feel free to substitute the Mexican cheese blend with cheddar or Monterey Jack if preferred.
Nutrition
- Serving Size: 1 stuffed pepper half
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 7 g
- Protein: 22 g
- Cholesterol: 60 mg
